Vegan Meatloaf NUT LOAF

veganricha.com

Schretzezgirl

1 ¼ cups ( 180 g) nuts (I use a combination of raw or roasted cashews, raw walnuts, raw pecans)

¼ cup ( 33.5 g) sunflower seeds

2 tsp oil (or use ¼ cup broth)

1 cup ( 160 g) chopped onion

4 cloves of garlic chopped

1 cup ( 96 g) chopped mushrooms (cremini or white or a mix)

1 cup ( 140 g) cubed butternut squash , heaping cup

2 tsp italian herbs (½ tsp each thyme, ground sage, rosemary, oregano

1 tsp smoked paprika

¾ tsp ( 0.75 tsp) poultry seasoning (poultry seasoning is just herbs). or use more sage and thyme

½ tsp ( 0.5 tsp) black pepper

¼ tsp ( 0.25 tsp) each cinnamon and nutmeg

½ tsp ( 0.5 tsp) onion powder

½ to ¾ tsp ( 0.75 tsp) salt (less or more depending on if the breadcrumbs are already salty, if using regular or low sodium soy sauce etc)

2 tbsp soy sauce or tamari for gf ( or use a combination of balsamic vinegar and coconut aminos for soyfree)

2 flax eggs (mix 2 tbsp flaxseed meal mixed with 5 tbsp water)

⅔ cup ( 81 g) breadcrumbs (use glutenfree breadcrumbs or coarsely ground oats for glutenfree)

subheading: Glaze:

¼ cup ( 60 g) ketchup

1.5 tbsp soy sauce/tamari , or use ¼ tsp salt 1 tbsp broth for soyfree

1 tbsp maple syrup

2 tsp apple cider vinegar

½ tsp ( 0.5 tsp) garlic powder

1 tsp sriracha , optional

Directions at veganricha.com

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